For Executive Chef Jeremy Pacheco, the farm-to-table movement is more than a trend; it’s in his DNA. His family’s Arizona roots go back nine generations, and he likes to boast that one of his great-great-uncles was the last sheriff of Tucson to do a hanging. Growing up on the family farm in Marana, farm-to-table was an everyday occurrence. For example, they would harvest sweet corn and white corn from the field and make fresh masa for tamales. Now, as a professional chef, Pacheco continues working with local farms, including his father’s where he has sourced durum wheat for LON’s house-made gnocchi.